For our easy Sunday dinner we we already having Beef Stroganoff that had been cooking all day in the crockpot. We were trying to decide what sides to have, a weak part of our menu planning. We picked up some broccoli the other day! Our next task was to find a recipe using broccoli. The catch was we needed to have all the other ingredients. No shopping today. We found a Giada recipe, Broccoli Florets with Meyer Lemon Olive Oil, that Little Chef A thought would be good to try.
We did not have the Meyer Lemon Olive Oil, but we did have olive oil and we did have lemon. We could add a little lemon juice and maybe it would be similar, or we could use regular olive oil and call it good. Little Chef A decided to use plain olive oil.
She cut the broccoli into what she considered bite sized pieces. Then she dumped it very very slowly into boiling water.
Little Chef A strained the broccoli by herself for the first time. She was not scared of the steam this time!
The broccoli was then dumped into a bowl. Little Chef A drizzled on olive oil without measuring, then added salt and pepper.
While we were eating Little Chef A said, “I can’t hardly taste the olive oil.” I asked if there was enough salt and pepper. She said, “It brings out the good flavors of the broccoli.”
We loved this recipe because it is good, but also fast and easy with minimal ingredients. I am curious about the Meyer Lemon Olive Oil. It sounds interesting. Has anyone tried it?
Broccoli Florets with Meyer Lemon Olive Oil
Total time: 15 min Prep time: 10 min
Chef: Giada De Laurentiis
|Ingredients||Serves 6 servings|
1 1/2 lbs broccoli florets
3 tbsps olive oil (meyer lemon)
|1||Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.|
|2||Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.|